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bowls of pumpkin and sausage soup

Chef Norm’s Creamy Pumpkin & Andouille Sausage Soup


  • ¼ cup sweet butter
  • 1 & ½ cups chopped onions
  • ¾ pound andouille sausage, diced
  • 1 teaspoon dried thyme
  • 1 & ½ pounds canned pumpkin, unsweetened
  • ¼ cup praline liqueur
  • 3/4 cup brown sugar
  • 7 cups chicken stock
  • 1 cup heavy cream


Heat a large skillet with 2 tablespoons of butter, add the diced andouille sausages and sautée for 5 minutes on a medium flame, then add the chopped onions & continue cooking until the onions are tender. Add thyme, pumpkin and cook another 5 minutes.

Add liqueur, chicken broth & brown sugar. Cover & simmer on a low flame for ½ hour, to 45 minutes. Puree the soup in a blender & then return the pureed soup to the skillet. Add heavy cream & butter and continue to slightly heat the soup, but do not bring the soup to a boil.